Clarification of Hot Wort, Trub Wort and Cold Wort
Separators and decanters from GEA have been essential components in the production of beer for decades. In the key process steps, they ensure an economical process and high product quality. Whether used in hot wort, cold wort or trub wort clarification, centrifugal separation technology from GEA supports small and large breweries in their objective of securing consistent quality right down to the finest nuances of flavor.
Hot wort separation
Separators are employed to separate the hot trub created during boiling. The development of this application was done to allow continuous operation and to improve the economy in comparison with conventional techniques. The separator can be integrated in the process in different variants. The clarifier can be installed either direct downstream of the copper or the intermediate turn-out vessel. Which of these is the better solution depends on several factors and should be decided on an individual basis. For example, heat retention times (isomerization of the hops, coloration etc.) must be maintained and not exceeded.
Trub wort separation
The whirlpool is employed especially to clarify the entire hot wort. Because it is always possible to achieve a good separation of the trub due to the fluctuating quality of raw materials and different types of beer, the separator is an appropriate supplement. The trub cone produced often collapses when the wort is drained. This phenomenon causes the residual turbidity of the clarified wort to be too high and / or the losses to be very high due to the inadequate thickening of the trub.
Whilst the wort is rotating in the whirlpool, the separating process can begin from the bottom. The recovered wort is then cooled.
Cold wort separation
In some cases, cold wort separation is also carried out in breweries. The hot trub is separated before cooling. The separator therefore separates only the remaining quantity of cold break. The cold break consists largely of small, colloidal protein particles. The viscosity of the cold wort is relatively high. Cold wort separation has differing significance in the individual breweries. A certain quantity of cold break is desired in the fermentation process, but no hot trub must be carried over under any circumstances.